Âge
11Ans
Couleur
Pays d'origine Malaisie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Belle
Depuis 2013
It was a challenge by a close friend as she have difficulty baking a good sourdough. Took me a while like 3 months to master it. And the rest is history.
Caractéristiques
It's tripled when everytimes its fed. Takes 3 hours max to tripled at 28 C. Very stable and works great on many type of flours. Been around for 3 years. Live on the fridge and room temp at 28 c. Dough will continue to raise nicely at cold temp.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1